Tomato Galette With Feta
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
30 mins
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Servings
8 pieces
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Calories
273 kcal
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Cuisine
Greek
Tomato Galette With Feta
Description
This galette dough combines all-purpose flour, Greek oregano, cold unsalted butter, and salt, brought together with cold water to create a flaky pastry crust. After chilling, the dough is rolled out thinly and layered with a savory filling of feta mixed with ricotta, fresh basil, mint, dried oregano, and olive oil, seasoned with freshly ground pepper for flavor depth.
Tomatoes are sliced thin and drained on paper towels to reduce moisture, then arranged atop the cheese with thin onion slices and a sprinkle of brown sugar, salt, and pepper. The dough edges are folded over to create the galette’s signature rustic shape, then brushed with an egg wash.
Baking yields a golden crust with a creamy, herbaceous cheese layer beneath tender, slightly caramelized tomatoes and onions. This combination balances acidity, saltiness, and herbal freshness in a visually appealing tart.
Serving may include a drizzle of extra virgin olive oil, fresh basil, and optional chili flakes for mild heat. Techniques to reduce crust sogginess include draining tomato slices and adding a cheese layer before the tomato topping. Gluten-free flour substitution and baking time adjustments are possible, as well as swapping butter for olive oil in the dough.
Ingredients
for the crust
- 1 ½ cups all-purpose flour
- 1 tablespoon Greek oregano dry
- ½ cup butter cold, unsalted
- ½ teaspoon salt in the flour
- 5 - 6 tablespoons water cold
For the egg wash
- 1 egg beaten with 1 tablespoon water
For the filling
- 1 cup feta cheese always get Greek
- 1-2 tbs ricotta cheese
- 1 tablespoon olive oil extra virgin
- 10 mint leaf coarsely chopped, fresh
- 10 basil coarsely chopped, fresh leaves
- 1 tablespoon Greek oregano dry
- 1-2 tomato thinly sliced
- ¼ onion thinly sliced
- 1 teaspoon brown sugar
- salt
- black pepper fresh ground
for serving
- chili pepper flakes
- extra virgin olive oil
- basil fresh leaves
Instructions
Make the crust:
- Whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary.
- Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
Preheat the oven to 425°F.
Make the filling and assemble
- Mix one cup of feta with 1-2 tablespoons of ricotta cheese. Mix well. Add the fresh herbs, the dry oregano, the olive oil and a generous amount of freshly ground pepper. Mix well, making sure there are no big chunks of feta left.
- Cut the tomatoes into thin slices and place them on a paper towel-rimmed plate.
- Place the dough between two large pieces of parchment paper. Place the chilled dough between two pieces of parchment paper. Then, using a rolling pin, start at the center and begin to roll the dough away from your body, rotating it 90 degrees every few rolls to ensure an even thickness and a round shape.Roll out the dough into an approximately 12" circle. Transfer it to a baking sheet.
- Spread the cheese mixture over the dough, leaving a 1.5"-2" wide bare strip along the perimeter.
- Add a layer of tomato slices. Season lightly with sea salt and freshly ground pepper. Add some onion slices. Sprinkle a tiny bit of brown sugar all over. Repeat a layer of tomatoes and onion, filling the space to your preference (mix the different colors/sizes of tomatoes you might have)—season with a little salt, pepper, and a tiny sprinkle of brown sugar.
- Beat one egg with a teaspoon of water to make the eggwash.Fold the bare edges of the dough towards the center. Brush the exposed edges of the crust with the egg wash. Sprinkle a pinch of chili pepper flakes all over.
- Bake the galette for 25 to 35 minutes, until the crust is golden brown and the filling is bubbling. Remove from the oven and allow it to cool for 5 to 10 minutes before serving.
- Serve with fresh basil on top, a sprinkle of extra virgin olive oil, and a pinch of chili pepper flakes.
Notes
- To prevent a soggy crust, drain tomato slices on paper towels immediately after slicing and pat them dry before layering.
- Adding a layer of cheese before placing tomatoes helps create a moisture barrier to keep the crust crisp.
- Substitute gluten-free all-purpose flour for regular flour and extend baking time by about 5 minutes if needed.
- Replace butter with extra virgin olive oil in the dough if preferred; use ¼ cup plus 2 tablespoons oil instead of ½ cup butter.
- The nutritional information provided is an estimate and may vary depending on ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 368mg | 15% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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